Chefs in Training - Spring Rolls
This week, the children in Cooking club were quite interested in what we were making. No one had ever made spring rolls before and they were confused as to how to make the actual roll. We started by preparing the veggies and indgredients we wanted to put inside.
We had cucumber sticks, carrot spirals and sticks, red pepper slices, ham slices, and even salmon slices. After we finished prepping the veggies, we took turns soaking the wraps in warm water until they became soft and transparent. The children then laid them out and filled the wraps with small piles of veggies and meat that they wanted. Then came the hard part: the rolling! The key is to make sure the ingredients are in the center, tuck in the edges first, and then roll tightly. At the end, dab a bit of water on the seam to seal it shut.
Although we had a dipping sauce made, the children preferred to eat them plain. Some children questioned if they should really eat the wrap itself, not fully understanding that it was actually made from rice flour and they could. We had enough to take home to our parents and share with other children. What a refreshing, healthy snack!